Tofu has gained major popularity over the years. You’ve probably seen tofu and you’ve probably tasted it too, but cooking with it may be another story. Let’s start with the basics!
What is tofu?
Tofu has been a major part of Asian cuisine for hundreds of years. It’s made from soybeans and is usually used as a substitute for meat. This is why it’s so popular among vegetarians or people who want a healthier way to get more protein in their diet.
What kind of tofu should I buy?
It depends on the recipe. There are many types of tofu such as “extra firm,” “firm,” “soft,” and “silken.” Make sure you choose the right one because the textures can be extremely different. Silken is normally used in smoothies, sauces or soups. Soft can be used as a substitute for eggs, ricotta cheese, cream cheese or cottage cheese. Firm or extra firm is great for grilling, baking, etc.
Tofu used to be hard to find but today you can find it in most grocery stores. Here’s a great starter recipe for you to try:
Asian-Style Tofu Kebabs - Cuisinart Original Recipe
7 to 8 ounces extra firm tofu, cut into 2-inch pieces
4 ounces eggplant, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
8 small mushrooms (1 to 2 inches in diameter)
1 recipe Soy Ginger Marinade
Add all of the ingredients to a large mixing bowl. Very gently toss to combine. Cover the bowl with plastic wrap; let marinated in the refrigerator for 1 to 2 hours. After the time as elapsed, thread the tofu and vegetables on the provided skewers, starting with the peppers, then eggplant, tofu, mushroom, eggplant and then ending with another pepper. Place on pre-heated grill. Kebabs are done when the vegetables begin to brown.
Soy Ginger Marinade
This Asian inspired marinade complements the Tofu and Vegetable Kebabs nicely.
2 garlic cloves
1 1-inch piece peeled fresh ginger
1/2 cup reduced sodium soy sauce
2 teaspoons Dijon-style mustard
1/4 cup tahini
2 tablespoons honey
1/4 cup extra virgin olive oil
Add the garlic and ginger to the bowl of a Cuisinart® food processor fitted with the chopping blade. Pulse to roughly chop. Add the soy sauce, mustard, tahini and honey. Process until combined. Slowly add the olive oil through the recessed area on the lid. Process until homogenous. If not using immediately, store in the refrigerator in a sealed glass jar.
Maybe I'll try tofu now, doesn't sound so bad - Dashum Robert